NUTRITION

SERVINGS

INGREDIENTS

1 cup Cooked Chickpeas (~240g)

2 large Egg Whites (~66g)

1/4 cup Chickpea Flour (~30g)

1 tablespoon Chickpea Flour (~8g)

1 tablespoon Tahini (~15g)

2 tablespoons Fresh Lemon Juice (~30g)

2 Garlic Cloves

1 teaspoon Ground Cumin

1 teaspoon Ground Coriander

1/2 teaspoon Baking Powder

2 tablespoons Fresh Parsley

2 sprays Olive Oil Cooking Spray

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper. Lightly spray with olive oil.

• 2

  In a large bowl, mash the cooked chickpeas until slightly chunky. Add the egg whites, chickpea flour, garlic (minced), ground cumin, ground coriander, baking powder, chopped parsley, and a tablespoon of fresh lemon juice. Mix until well combined; the mixture should hold together. If it's too wet, add the extra tablespoon of chickpea flour.

• 3

  Form the mixture into small patties or balls, about the size of a golf ball, and place them on the prepared baking sheet. Gently flatten to form patties if preferred.

• 4

  Bake for 20-25 minutes, flipping halfway to ensure even crispness, until the falafel are golden and firm.

• 5

  While the falafel bake, prepare the lemon-garlic tahini sauce by whisking together the tahini, remaining tablespoon of lemon juice, a small pinch of salt, and a little water if needed to achieve a smooth, drizzly consistency.

• 6

  Remove the falafel from the oven and drizzle with the lemon-garlic tahini sauce. Garnish with additional fresh parsley and a squeeze of lemon if desired before serving.